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This Lemon Dessert Board is a delightful way to enjoy an assortment of purchased and homemade lemon desserts.
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LAYERED LEMON PUDDING CUPS

These Layered Lemon Pudding Cups are a cool, refreshing dessert served as an individual treat. Layers of flavor make this the perfect summer dessert.
Course Desserts, FOOD BOARDS
Cuisine American
Keyword lemon pudding cups, lemon pudding dessert, lemon desserts ,
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 16
Calories 300kcal
Author pamelashank2015

Ingredients

  • CRUST LAYER
  • 1 1/2 sticks butter softened
  • 1 1/2 cups all-purpose flour
  • 1 cup pecans chopped
  • 2 Tablespoons sugar
  • CREAM CHEESE LAYER
  • 8 oz cream cheese softened
  • 1 cup confectioner sugar
  • 1 teaspoon vanilla extract
  • 1 cup whipped topping (thawed) (Cool-Whip) from a frozen 8oz container
  • PUDDING LAYER
  • 2 (3.4oz) boxes instant lemon pudding
  • 3 cups whole milk
  • TOPPING
  • whipped topping (thawed) (from remaining 8oz container)

Instructions

  • Preheat oven 350 degrees F.
  • Place the butter, flour, sugar, and pecans in a large mixing bowl. Combine ingredients well, using a fork or pastry cutter. Press into the bottom of a 9x13 inch baking dish. Bake for 15 minutes. Remove from oven and spoon the crust evenly between small serving cups. Fill the crust about 1 inch up the container. Set cups aside to cool. (my cups were 6oz each)
  • In a large mixing bowl, using an electric mixer, beat together the cream cheese, confectioner sugar, and vanilla until combined. Gently fold in the 1 cup of whipped topping. Divide this evenly between the dessert cups. I dropped it in by using a teaspoon and gently spreading it with a very small spoon. Place in refrigerator for about 15-20 minutes.
  • In a large size mixing bowl, beat together the pudding and milk for about 5 minutes, until starts to thicken. Spread evenly over the cream cheese layer. Refrigerate until ready to serve.
  • Add a dollop of whipped topping on each cup just prior to serving. May place in a pastry bag with a large star tip for extra touch.

Notes

NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.
  • Allow the crust layer to cool completely before spreading the cream cheese layer. This will keep the crust from mixing into the cream cheese.
  • The cream cheese layer will spread easier if cream cheese is at room temperature.
  • Cover the dessert glasses with Cling Wrap and keep in the refrigerator for 2-3 days total.
  • Add the topping just prior to serving.
The number of servings you will get depends on the size of container you use. I made it once in 9oz containers and got 9 servings.  Just divide the ingredients evenly as you can.